Chai Tea Panna Cotta
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Chai Tea Panna Cotta with Cardamom Chantilly Cream, Macerated Raspberries, Ginger Tuiles, and Date Nut Crumble.
Dhananjai chose to make a chai tea panna cotta for the cook-off. He said: 'The panna cotta is going to be milk flavoured with cardamom, star anise, cinnamon, and masala chai. These are very mild flavours. They go very well with tea.' He explained his personal connection: 'Tea is a big part of Indian households. My wife and my dad, the two most important people in my life right now, love tea. So I'm making this dessert for them.' A judge reflected: 'Maybe this is your crisis. This is your tea.' The judges noted he was setting his panna cotta in a ring mould rather than a bowl, which meant the set had to be perfect before unmoulding. The dish included macerated raspberries with lavender, cardamom chantilly cream, ginger tuiles, and a date nut crumble.
You got really big flavour of the tea running through there. For me, you're on the verge of just tipping over a little bit too far, too strong. It becomes slightly bitter. The raspberry sounded really interesting, but I'm not getting herb, I'm not getting lavender. I'm just getting a raspberry.' 'I'm really impressed with the way you've captured the flavour of the tea, and I don't mind the bitterness and the setting of it is just right. The cream has cardamom on it, but I'm not a big fan of it because I think there's too much cream for the amount of panna cotta.' 'The crumb: I think the dates work beautifully with this. Overall, I very happily eat this.' In deliberation: 'Not a fan of the chai tea. It wasn't working for me.' 'I quite like the bitterness of the tea there, but I didn't like the cream, sadly, because there was too much of it.' Dhananjai was eliminated from the competition.
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